The Dutch have always been smart when it comes to saving energy and cooking is no different. The Dutch oven is a practice of preparing your food in an energy-efficient manner. You basically bring your food to boil for about 15 to 30 seconds with the lid on the pot. Then you turn off your stove and you keep the pot hot, lid on, with some sort of thermal insualtion around or at least underneath it. The insulation is especially useful for outdoor cooking, during trips, for food that doesn’t need a lot of boiling. It’s also very useful during regular cooking if you want to save energy, avoid frying the food on the bottom of the pot and prevent the contents of the pot from boiling over. I have tried it at home with pasta, no insulation whatsoever, and it works great. Next time I shall try to reproduce the experiment with rice.
Thank you Roger Caffin for the tip.